Coffee bean is the seed of a shrub called cherry coffee. This tree measures between 3.2 to 6 meters. The coffee tree begins to bear fruit between 3.1 and 5.2 years. Its production is around 2.2 kilos per coffee tree over a period that can span 30 to 50 years. Coffee is collected in the second half of the year, when the coffee cherry has reached its maturity and the color begins to change from green to red.
As with wines, the coffee tree's bean has many differences in taste depending on where it was grown.
In addition, in each region, coffee roasting have different techniques and methods, further expanding the range of varieties, flavors and aromas.
By blending coffees from different areas all over the globe, a different toast is possible that will create special flavors for every type of palate.
Each coffee has its own peculiarities and weaknesses. The strengths and weaknesses complement of the roasted coffee cherry or beans is really an art.
There is a debate about what is the most appropriate mixture of coffee: before or after roasting? Many think that as there are many types of toast, it's best to mix coffee after coffee beans have been roasted.
Why best coffee beans are mixed
Take some examples:
• Roasted coffee beans with good acidity level may lack aroma.
• Another with good aroma but may lack the body.
• A full-bodied coffee beans yet, may lack color.
Some Mixtures of Best Coffee Beans
Arabicas have little body but are very aromatic, this is balanced with a little Brazilian Maragogype, or add the acid that is lacking in one of Puerto Rico Yauco with some Ethiopian Limu.
• A full-bodied coffee like Mysore (South India) blends well with the aromatic coffee from Ethiopia Moka.
• Colombia Cafes mix well with the coffee of Kenya, which is high in acidity.
• The same is true for tastes: for example, a choco Java, can be mixed with Kenya.
• Another original mix is Sumatra Arabica (bodied cocoa flavor) with Kona Hawaii (intense and complex fruity aroma, less body) and to Ethiopian Moka (high acidity, spicy aroma, light-bodied)
• As for Robusta coffee, they bring the body and a caramel color to the mix, very much in line with Mediterranean tastes.
• To give substance to the coffee, use Indonesia, Hawaii and Venezuela coffee bean.
• To enhance the flavor, use Santos and Cameroon
• To highlight the acidity and fruitiness use Kenya, Guatemala, Costa Rica and Ethiopia.
As with wines, the coffee tree's bean has many differences in taste depending on where it was grown.
In addition, in each region, coffee roasting have different techniques and methods, further expanding the range of varieties, flavors and aromas.
By blending coffees from different areas all over the globe, a different toast is possible that will create special flavors for every type of palate.
Each coffee has its own peculiarities and weaknesses. The strengths and weaknesses complement of the roasted coffee cherry or beans is really an art.
There is a debate about what is the most appropriate mixture of coffee: before or after roasting? Many think that as there are many types of toast, it's best to mix coffee after coffee beans have been roasted.
Why best coffee beans are mixed
Take some examples:
• Roasted coffee beans with good acidity level may lack aroma.
• Another with good aroma but may lack the body.
• A full-bodied coffee beans yet, may lack color.
Some Mixtures of Best Coffee Beans
Arabicas have little body but are very aromatic, this is balanced with a little Brazilian Maragogype, or add the acid that is lacking in one of Puerto Rico Yauco with some Ethiopian Limu.
• A full-bodied coffee like Mysore (South India) blends well with the aromatic coffee from Ethiopia Moka.
• Colombia Cafes mix well with the coffee of Kenya, which is high in acidity.
• The same is true for tastes: for example, a choco Java, can be mixed with Kenya.
• Another original mix is Sumatra Arabica (bodied cocoa flavor) with Kona Hawaii (intense and complex fruity aroma, less body) and to Ethiopian Moka (high acidity, spicy aroma, light-bodied)
• As for Robusta coffee, they bring the body and a caramel color to the mix, very much in line with Mediterranean tastes.
• To give substance to the coffee, use Indonesia, Hawaii and Venezuela coffee bean.
• To enhance the flavor, use Santos and Cameroon
• To highlight the acidity and fruitiness use Kenya, Guatemala, Costa Rica and Ethiopia.
